Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 7075 10.12737/13117 FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION Буткевич Татьяна Владимировна Butkevich Tatyana Владимировна coccinellidae@tut.by Харитонов Владимир Дмитриевич Kharitonov Vladimir D. vnimi5@rambler.ru Варламов Валерий Петрович Varlamov Valeriy Петрович Алиева Людмила Руслановна Alieva Lyudmila Руслановна Ali-ludmila@yandex.ru https://orcid.org/0000-0002-5396-1548 Евдокимов Иван Алексеевич Evdokimov Ivan A. ievdokimov@ncfu.ru https://orcid.org/0000-0002-4859-2389 Курченко Владимир Петрович Kurchenko Vladimir P. kurchenko@tut.by ГНУ Всероссийский научно-исследовательский институт молочной промышленности Россельхозакадемии Москва Россия All-Russian Scientific Research Dairy Institute Moscow Russian Federation Северо-Кавказский федеральный университет Россия North-Caucasus Federal University Russian Federation Белорусский государственный университет Минск Беларусь Belarusian State University Minsk Belarus 20 10 2015 20 10 2015 3 2 29 39 https://jsocnet.ru/en/nauka/article/7075/view

The use of chitosan can significantly reduce energy costs in the processing of milk protein and carbohydrate raw materials, and is very promising for use in the dairy industry. In solution of serum proteins, the chitosan binds β-lactoglobulin and other proteins, thus forming an insoluble complex. The formation of complexes of proteins with the chitosan can be accompanied by both a change in the balance of forces that determine the nature of intra- and intermolecular interactions of protein globules, and formation of coacervates differing in size, shape, charge, degree of hydration. Electrostatic forces make the main contribution to the formation of the insoluble chitosan protein complex. In the study of the chitosan complexes formation conditions with the milk serum protein, the pH interaction was studied, as well as concentration of chitosan, the molecular mass of the polysaccharide, ionic strength, and other factors. These patterns of interaction of the milk serum proteins with the chitosan have formed the basis for the development of sorbents based on this polysaccharide. We studied the sorption properties of various forms of chitosan: granulated, as cryogels, as well as part of calcium tartrate gel. Using the chitozan containing sorbents allows us to select proteins from the milk serum and obtain purified preparations of β-lactoglobulin and lactoferrin. Inclusion of the chitosan in the milk beverages and dairy desserts allows us to create a functional food, where the polysaccharide acts as a technological, bactericidal and fungistatic agent.

The use of chitosan can significantly reduce energy costs in the processing of milk protein and carbohydrate raw materials, and is very promising for use in the dairy industry. In solution of serum proteins, the chitosan binds β-lactoglobulin and other proteins, thus forming an insoluble complex. The formation of complexes of proteins with the chitosan can be accompanied by both a change in the balance of forces that determine the nature of intra- and intermolecular interactions of protein globules, and formation of coacervates differing in size, shape, charge, degree of hydration. Electrostatic forces make the main contribution to the formation of the insoluble chitosan protein complex. In the study of the chitosan complexes formation conditions with the milk serum protein, the pH interaction was studied, as well as concentration of chitosan, the molecular mass of the polysaccharide, ionic strength, and other factors. These patterns of interaction of the milk serum proteins with the chitosan have formed the basis for the development of sorbents based on this polysaccharide. We studied the sorption properties of various forms of chitosan: granulated, as cryogels, as well as part of calcium tartrate gel. Using the chitozan containing sorbents allows us to select proteins from the milk serum and obtain purified preparations of β-lactoglobulin and lactoferrin. Inclusion of the chitosan in the milk beverages and dairy desserts allows us to create a functional food, where the polysaccharide acts as a technological, bactericidal and fungistatic agent.

 Chitosan milk serum (whey) β-lactoglobulin α-lactalbumin bovine serum albumin complexation of proteins

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